Honey and feta figs
Regardless of whether you're planning an elaborate menu or just going forward for tomorrow Honey and feta figs. This recipe comes in many decades of playing at kitchen. I realize that adding a few ingredients into your recipe provides thickness to what exactly is usually dull. You might well be looking for milder food items to make along with your leftovers. Good and gentle Honey and feta figs perfect for post-vacation. The elements in this recipe get your tongue thumping, and are very waist-friendly once you require a'bite' after a busy vacation. Employing several substances as options, this soup is loaded using a fall and spicy flavor which produces it creamy. The perfect Honey and feta figs to heat you up on cool winter days. Excellent for using leftover. Serving size are a important element in your daily diet . You should compare the exact sum of that food you generally eat to the serving size recorded on the tag. Eating big servings or parts can result in weight gain.
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How to make Honey and feta figs
Yield = 4Prep time: 0:10
Cook time: 0:10
Total time: 0:20
Ingredients
- 30g hazelnuts
- 80ml (1/3 cup) honey
- 1/4 teaspoon ground cinnamon
- 6 figs, quartered
- 200g sheep's milk feta, thinly sliced lengthways
- Mint leaves, to serve
- Almond bread, to serve
Method
- Step 1 Preheat oven to 180°C. Spread the hazelnuts over a baking tray. Bake for 8 minutes or until toasted. Place the hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop.
- Step 2 Meanwhile, place the honey and cinnamon in a frying pan over medium heat and cook for 2 minutes or until heated through. Add the fig and cook, turning, for 1 minute until well coated.
- Step 3 Divide feta among serving plates and season with pepper. Add the fig mixture to the plates and top with hazelnut and mint. Serve with almond bread.
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